Recent ProfessorsNot yet assignedRecent SemestersNo scheduled sections on recordClass SizeNot publishedCredits0.5PrerequisiteCourse Completion or Current Enrollment in CUL 230 OR CUL 250 OR DIET 50. Transfers ToNot transferableDescriptionThere was never a better time for whole grain baking! Thanks to local farmers and millers, we have access to many varieties of tasty and nutritious whole grain flours. From heirloom and ancient grains to tried-and-true whole wheat, there is so much to explore. Students will learn how to incorporate whole grains into sweet and savory bread baking by preparing a variety of recipes using various whole grain flours. 